This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.

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  • Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).

  • Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.

  • Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

Nutrition Facts

2020 calories; protein 80.3g 161% DV; carbohydrates 10.6g 4% DV; fat 183.8g 283% DV; cholesterol 420.2mg 140% DV; sodium 112558.2mg 4690% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2006
Just made the roast for dinner tonight. Everything that the recipe said was so true. I remembered this recipe from a past girlfriend years and years ago. Her father used rock salt and it was the best prime rib I had ever eaten. The salt completely crusts over and does not make the roast the least bit salty. The mustard disipates and the meat is the juciest of any prime rib I have ever had!. If you like your prime rib juicy you MUST try doing it with rock salt. You do need to follow the directions and use plenty of salt. I used about 5 pounds worth. However like I mentioned it crusts on the top bottom and sides. The top crust just lifted off and the bottom stayed in the foil. The salt on the sides just flaked off during the cooking process. This was by far the best recipe for prime rib I have ever tried. You won't be disappointed. Read More
(59)

Most helpful critical review

Rating: 3 stars
01/25/2004
I made the mistake of not following the recipe exactly and did not use the full cup of mustard. My salt did not form a true crust and was difficult to get off making the meat salty. It was however very tender and juicy so I think the crust will work if you use the whole cup of mustard. Read More
(48)
29 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/25/2006
Just made the roast for dinner tonight. Everything that the recipe said was so true. I remembered this recipe from a past girlfriend years and years ago. Her father used rock salt and it was the best prime rib I had ever eaten. The salt completely crusts over and does not make the roast the least bit salty. The mustard disipates and the meat is the juciest of any prime rib I have ever had!. If you like your prime rib juicy you MUST try doing it with rock salt. You do need to follow the directions and use plenty of salt. I used about 5 pounds worth. However like I mentioned it crusts on the top bottom and sides. The top crust just lifted off and the bottom stayed in the foil. The salt on the sides just flaked off during the cooking process. This was by far the best recipe for prime rib I have ever tried. You won't be disappointed. Read More
(59)
Rating: 3 stars
01/25/2004
I made the mistake of not following the recipe exactly and did not use the full cup of mustard. My salt did not form a true crust and was difficult to get off making the meat salty. It was however very tender and juicy so I think the crust will work if you use the whole cup of mustard. Read More
(48)
Rating: 5 stars
09/28/2003
This make a beautiful delicious roast and the salt shell makes for a dramatic presentation if you chip it away at the table before carving. I did it for Christmas 2001 and it immediatly became the dish we will be making for Christmas dinner from then on. The horeseradish sauce adds zip and is good for those who don't like full strength horseradish Read More
(41)
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Rating: 5 stars
12/26/2005
This was only my second attempt at Prime Rib. This recipe is a keeper. I couldn't find prepared hot mustard so I used sweet hot mustard. It was a little runny so the salt didn't stay on the sides very well. I also altered the baking time 1 hour at 450 then I turned down the temp to 350 till the core temp was 120. After resting for a few minutes the rost was a perfect medium rare. So our Christmas dinner prime rib was tender and flavorful. Great recipe thanks! Read More
(29)
Rating: 5 stars
12/19/2006
WOW! Yummy! I used regular salt. The roast turned out awsome! There were 14 at our Dinner Party and not a plate had any food left on it! This one is definatly a keeper! Read More
(24)
Rating: 5 stars
06/28/2003
GREAT recipe and easy to make Read More
(20)
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Rating: 5 stars
12/25/2003
I made this for Thanksgiving and then again last weekend.... It has been requested for Christmas too! This produces a restaurant quality meal which was an instant hit with everyone! Read More
(19)
Rating: 4 stars
01/29/2004
I did this incorrectly (bigger roast without increasing the mustard) the crust didn't form and fall away as was intended. So some servings had to have the salt carved away. It was still delicious and I will try it again. Read More
(17)
Rating: 1 stars
12/17/2007
There are so many good reviews for this recipe I had very high hopes. However mine turned out very poorly. The salt/mustard never formed any type of crust. I actually had to hold my prime rib under the faucet to wash the salt off. The meat tasted fine but just as it would have if I had roasted it without doing anything special. Doubtful I will try it. Read More
(17)
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